Fall is almost here, and the time for braises, roasts and slow-cooker stews is just around the corner. One of my favorite secret weapons for adding flavor and depth with nary an extra calorie is preserved lemon. Preserved lemon, or “lemon confit,” is essentially a pickled lemon that gets chopped up and used as a condiment. The flavor is intensely lemony, bordering on sweet, and it’s more briny than citrus-acidic. You’ll see preserved lemon in many North African recipes, and once you try them, you’ll find a hundred ways to add them into your cooking.
Wild, unpredictable and downright diabolical, the sabotages that host Alton Brown is set to unleash upon the Camp Cutthroat 2 chefs are surely going to be some of his most evilicious ever. In tonight’s premiere, we saw just how challenging they would be — for both the competitors and the judge.
Chef Kate, who managed to earn Heat 1 glory and a spot in the finale, was forced to abandon her basket ingredients for meat and potatoes, and instead she had to use what Alton called a “potato gun” to shoot for subpar replacements in Round 2. Come the After-Show, Jet Tila was prepared to take aim with the same rifle, but unfortunately for the judge, he had to wear an unwieldly suit of sticks and moss; Alton said he hoped to “level the playing field a little bit,” noting Jet’s superior shooting skills. “You’re a much better marksman than I am,” Alton admitted. However, that’s not quite what happened when the guys took aim, Jet clad in his camo getup.
By Angela Carlos
The Season 3 Chopped Teen Tournament kicked off this week, as the first four young chefs competed to secure a spot in the grand finale, where the finalists will face off for the $25,000 prize. Don’t let their ages fool you; these teens trained like athletes for the show, arriving prepared with the tools and professional know-how to meet the rigorous demands of each mystery basket challenge.
In the appetizer round, speck was plucked from the mystery baskets and really took center stage in each of the four contestants’ dishes. You may be more familiar with the term “prosciutto” for the popular Italian charcuterie. Speck, however, is a specific variation from Italy’s northern-most Italian region, Alto Adige.
3 of a Kind checks out three places across the country to try something cool, new and delicious.
Mixologists have been shaking things up behind the bar with rare spirits and unexpected ingredients ever since the craft cocktail movement gained momentum across the country, but some are now expanding their creativity even further by experimenting with an oft-overlooked element of the drink: the ice cube. Their efforts — part science, part art — have resulted in a whole new way to change the flavor profile of a cocktail or balance out a single spirit.
Alton Brown is out for revenge. After last summer’s evil sabotages and ridiculous antics, Camp Cutthroat is coming back for its second season with even more surprises and challenges. But before you tune in for the premiere on August 24 at 10 p.m., head over to Food Network’s Snapchat Discover channel, because Camp Cutthroat is taking over. Starting at 6 a.m., you can get an exclusive behind-the-scenes look at the madness that is Camp Cutthroat. Don’t wait too long, though, because Alton’s crazy antics and savvy sabotages will stay on Snapchat for only 24 hours.
Chopped has returned with a third season of the popular five-part Teen Tournament. In tonight’s first round, four teens entered the prestigious kitchen to try their hands at decoding the mystery baskets. Even with advanced practice, nothing can prepare a chef for the added pressure and time constraints of the competition. And the key to unlocking the ingredients isn’t always obvious from the get-go. The teens took the challenge in stride, bringing their raw talent to battle with the hopes of earning one of four spots in the finale. From that final showdown, only one will emerge victorious as the winner of $25,000.
I’m getting on the frozen-margarita train! There is a time and a place. Luckily, for us that time and place is right now.
My first-ever margarita was on the rocks with salt — this was how my mom always ordered them, and I didn’t even want to try a frozen one. I thought that a frozen margarita probably came from one of those frozen-concentrate tubes in the freezer. I wanted the real thing; hence my love for rocks and lots of salt. But then! A few years ago I had a frosty mojito and it was to die for. It tasted legit, not like a fake store-bought mix blended with ice. I started making them at home, and then one day, when it was super-hot and we had friends over, I decided to try it with a margarita.
Here’s what makes this magical: frozen coconut-milk cubes! Instead of making ice, a day before (or whenever … I think it’s lovely to have these on hand for a spur-of-the-moment frosty cocktail), pour some coconut milk into an ice cube tray and freeze it. These cubes not only prevent the drink from being watered down by lots of ice, but add some extra creamy coconut flavor. It’s reminiscent of a really good pina colada, but with tequila and lime, and minus the pineapple.
Sandwiches have been the default lunchbox meal for generations. Rightfully so: They’re easy, they’re portable, they require no utensils, and — if well-constructed — they hold up well until lunchtime. But what to do if your kid is just not that into meals between bread this year? Never fear. These kid-friendly recipes are nearly as simple — and just as portable — as a PB&J. Read more
At Marc Murphy’s Hamptons home, every day feels like a vacation. His seven-bedroom Bridgehampton, N.Y., house is complete with getaway favorites, including a bocce court, a swimming pool and hanging outdoor lounge chairs. But the real highlight of the 7,000-square-foot home is its expansive deck space. The outdoor lounge and dining area (complete with a 12-foot dinner table and state-of-the-art outdoor kitchen) was made for Marc’s favorite pastime: entertaining. “There are people literally always here,” says Marc’s wife, Pam. Take a peek at their waterfront home and you’ll see why. Read more